Canning Meat

Okay so we buy meat in bulk as much as we can and freeze it. Well freezers run on electric. when the power goes out it thaws. So i think it would be a good idea to start canning some eat to make sure we are more free. Who cans meat? How are you doing it?

I can alot of deer meat. I've eaten it up to 6 years old. Almost any meat can be canned; pork chops, cube, meatballs, burger, etc...including fish. There's tons of online info. I trim all fat, pack jars within about 1" of the top and cook in a pressure canner. store in a cool dark place.

I have seen vegetables/fruits close to 15-20 years old that still maintained the seal and looked "fresh", but I was too scared to try them...

Hot pack -- Precook meat until rare by roasting, stewing or browning in a small amount of fat. Add one teaspoon of salt per quart to the jar, if desired. Fill jars with pieces and add boiling broth, meat drippings, water or tomato juice (especially with wild game), leaving 1-inch headspace. Raw pack -- Add one teaspoon of salt per quart to the jar, if desired. Fill jars with raw meat pieces, leaving 1-inch headspace. Do not add liquid.

Has anyone tried dehydrating meat then vacu-seal it in bags?
A lot of reasons to do it this way, easer to carry, it don't break when droped, don't need refrigeration, less weight you can pack more.

I have used my dehydrator to make beef and venison jerky. Used it earlier in this month to make all I needed for a 2 day hike of Pine Mt, GA. Dehydrated spaghetti sauce, onions, tomatoes, pears, apples, peas, corn, you name it you can dry it. Great trail food.